Sriracha Hummus

Every now and then I find a recipe that just feels like it’s missing something. That’s what happened when I made the recipe for Restaurant-Style Hummus from the Cook’s Illustrated Cookbook. David and I made it for an appetizer before dinner one night, and we were both left a little underwhelmed. So, one evening I’m alone, bored, hungry, and decided to try to improve upon an otherwise boring hummus. Naturally, I turned to Sriracha first. Using the Cook’s Illustrated recipe as a foundation, I was able to create a delicious hummus recipe that I’ve made many times now and each time I get the same response, “OMG! This is delicious!”

Sriracha Hummus

This hummus is great served with any of the following: toasted pita, Stacy’s brand pita chips, baby carrots, cucumber slices, or bell pepper slices. Experiment with other ways to use this hummus!

1/4 cup water

3 tablespoons lemon juice

6 tablespoons tahini

2 tablespoons extra-virgin olive oil

15-ounce can chickpeas, drained & rinsed

1 tablespoon minced garlic

1/2 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2-3 tablespoons Sriracha

1 tablespoon fresh cilantro (optional)

Combine water and lemon juice in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl. Process chickpeas, garlic, salt, cumin, and cayenne pepper in food processor until almost full ground. Scrape down bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down bowl again. Process for another minute and with machine running, add tahini mixture in a steady stream. With machine still processing, add Sriracha (2-3 tablespoons or more to taste). Add the cilantro and continue to process until hummus is smooth and creamy, scraping down bowl as necessary. When ready to serve, stir in approximately 1 tablespoon of warm water if texture is too thick. Transfer hummus to a serving bowl and enjoy!